Pages

1 March 2008

When making certain dishes, such as mayonnaise and meringues, you have to separate egg yolks from the egg whites. It's a bit tricky (and messy) at first, but once you get the hang of it you'll be eggstatic!

Step 1: Using a single, sharp movement, crack the egg on the side of a bowl, as close to the middle of the shell as possible

Step 2: Hold the egg in both hands and use your thumbs to gently break the shell in half over the bowl. Turn the shells upright and allow the white to fall into the bowl

Step 3: Tilt the shells towards each other and slip the egg yolk from one shell to the other so that any remaining egg white falls into the bowl, taking care not to break the yolk. Continue until only the yolk remains. Tip the yolk into a separate bowl and discard the shells

Note: If you're separating whites for meringues, make sure you don't get any of the yolk in the egg whites as this may prevent them from whisking successfully